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What is Pathogens in Microbial Cheese Safety about?

This document discusses pathogens and food poisoning related to bacteria in cheese. It summarizes that there have been confirmed outbreaks of food poisoning from cheese consumption in Western Europe, the US, and Canada between 1970-1997. The major pathogens found in cheese during these outbreaks were Listeria monocytogenes and E. coli O157:H7. Soft surface-ripened cheeses and cheeses with low acidity were most commonly involved. Recent surveys also found low levels of pathogens like Listeria and Salmonella

Author

Gazdinstvo Aleksic

Language

EN